Meal Details
1. Spiced tofu & pesto sandwich
190cal, 8p, 14c, 10f (per meal)
4 slice(s) (128g)
3 tbsp (48g)
2 tsp (10mL)
2 tsp (4g)
1 tsp (3g)
1 cup (30g)
4 dash (1g)
6 oz (170g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
Toast bread.
2
Slice tofu into strips. Coat with oil and rub cumin and chili powder on all sides. Fry in a skillet over medium heat, a few minutes on each side until crispy.
3
On half of the bread, layer the greens and tofu. Spread the pesto on the other half, sprinkle with crushed red pepper. Form the two sides into a sandwich. Serve.
2. Caprese salad
107cal, 6p, 4c, 7f (per meal)
3 oz (85g)
1 package (5.5 oz) (155g)
1/2 cup leaves, whole (12g)
2 tbsp (30mL)
1 cup cherry tomatoes (149g)
1
In a large bowl, mix together the mixed greens, basil, and tomatoes.
2
When serving, top with mozzarella and balsamic vinaigrette.
